Soft Oatmeal Raisin Cookies (Gluten-Free, Vegan)
I must admit, I made these selfishly because I was craving oatmeal raisin cookies. They are my all-time favorite (especially as a kid...weird I know). I am not a huge fan of overly sweet desserts/treats, which is probably why I've always loved oatmeal raisin. They are a hearty cookie and won't give you a bellyache from too much sugar! Plus, these cookies are both VEGAN and Gluten-Free! These are so easy and so quick to make! You can have them baked and ready to eat in under 30 minutes. Also, I must say, when baking these cookies I just threw all the ingredients into one bowl. I know most people usually separate the wet from the dry and slowly incorporate, but I didn't find this to be necessary. Just toss everything into a bowl and mix thoroughly. This truly is my ideal cookie! I hope you enjoy these as much as I have the past few days!
- 1 cup + 1 tablespoon of almond flour
- 1 cup of gluten free rolled oats (I purchase mine from Trader Joe's)
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of water. See note below.)
- 1/2 cup raisins
- 1/4 cup maple syrup or 5 tablespoons of coconut sugar (add an extra tablespoon of coconut sugar if you like your cookies a little sweeter)
- 1/4 cup non-dairy milk of choice
- 2 tablespoons of melted coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- Preheat the oven to 350F.
- Flax Egg Note: In a small bowl, add 1 tablespoon of ground flaxseed meal and 3 tablespoons of water, mix with a fork and allow to sit for 5 minutes. The mixture will develop a gel/eggy consistency.
- In a large mixing bowl, add your almond flour and oats. Quickly stir with a fork to remove all larger chunks from the almond flour. Once mixed, add the rest of the ingredients. Mix well.
- Using an ice cream scoop, measure out 2 tablespoon-sized dough balls. On a parchment-lined baking sheet, place the balls approximately 1 inch apart. These will spread a little bit.
- Once all the dough balls have been rolled out, use your hand to flatten and shape the cookies. They should be about 1/4 of an inch thick. Dough should make 10-12 cookies.
- Bake for 20-22 minutes.
- It is important to let the cookies cool for 10-15 minutes after baking them. Due to the nature of the ingredients, they will seem crumbly and soft after removing them from the oven. I promise they'll stay together once they cool down a bit!